Method

Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper.

Step 2

Place the tortilla wedges on the prepared trays and lightly spray with oil. Bake for 12-15 minutes, turning once, or until golden and crisp. Set aside.

Step 3

Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 5 minutes or until softened. Add the chilli, cumin and paprika and cook, stirring, for 1 minute or until aromatic. Add the capsicum and zucchini and cook, stirring for 1 minute or until softened slightly.

Step 4

Add black beans, tomatoes and 80ml (1/3 cup) water to the saucepan and bring to the boil. Reduce heat to low and simmer for 10 minutes or until thickened. Add the green beans and simmer for 2 minutes or until just tender.

Step 5

Serve the bean mixture with the tortilla crisps, topped with yoghurt and coriander. Serve with a wedge of lime and sprinkle lightly with paprika if desired.

Nutrition

1384 kj

Energy

8.8g

Fat Total

2.4g

Saturated Fat

13.2g

Fibre

14g

Protein

178mg

Sodium

41.2g

Carbs (total)

All nutrition values are per serve

Author: Chrissy Freer

Image credit: Jeremy Simons

Publication: Taste.com.au

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